The Crisper Whisperer: Zucchini Pancakes
The Crisper Whisperer: Zucchini Pancakes might be just the main course you are searching for. This recipe makes 2 servings with 367 calories, 15g of protein, and 22g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Only If you have salt, parmesan cheese, eggs, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 50 minutes.
Instructions
Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk.
Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine.
Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible.
Place on a kitchen towel or double layer of paper towels.
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork.
Add the drained zucchini mixture and mix together.
Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more.
Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter.
Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.